Cheese & Onion Meatloaf

• 1 can (10 Oz. Size) Condensed Tomato Soup
• 1 teaspoon Dry Mustard
• 1/4 cups Vinegar
• 13 cups Brown Sugar
• 6 ounces, weight French Fried Onions
• 2 pounds Ground Beef
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 2- 1/2 Tablespoons Worcestershire Sauce
• 1 whole Egg
• 1/2 cups Cheddar Cheese

1. Preheat oven to 350 F.
2. In a small bowl, combine tomato soup, dry mustard, vinegar and brown sugar.
3. Set aside.
4. In a large bowl, crumble all but 1/2 cup of the fried onions.
5. Set the 1/2 cup aside for later.
6. Into the large bowl add meat, salt, pepper, Worcestershire sauce, egg, cheese and all but 1/2 cup of your reserved tomato soup mixture.
7. Knead ingredients with your (clean) hands until it is mixed well.
8. Shape into a large long loaf shape and place the loaf in a shallow baking pan, meatloaf pan or roasting pan.
9. Bake at 350 F for 1 hour.
10. Carefully drain the grease off of the meatloaf.
11. Then spoon the remaining tomato soup mixture over the top and sprinkle with the reserved 1/2 cup of french fried onions.
12. Return to the oven for 5 additional minutes to crisp onions and bake glaze in.
13. Serve with Gourmet Mashed Potatoes (see my TastyKitchen recipe box) and steamed veggies.

dry mustard, vinegar, brown sugar, onions, ground beef, salt, pepper, worcestershire sauce, egg, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/cheese-onion-meatloaf/ (may not work)